Lemon-Feta Shrimp and Asparagus
Kalamata-Tomato Orzo
Ingredients
- 1 lemon, halved
- ¾ lb asparagus, trimmed
- 1½ Tbsp olive oil, divided
- ¼ tsp pepper, divided
- ¾ lb peeled and deveined, large raw shrimp
- ¼ cup crumbled feta cheese
Instructions
- Preheat oven to 400°F. Grate ¾ tsp zest and squeeze 2 tsp juice from 1 lemon half. Cut remaining lemon half into wedges.
- Toss together asparagus, ½ Tbsp oil, and ⅛ tsp pepper on a rimmed baking sheet; spread in a single layer.
- Toss together shrimp, 1 Tbsp oil, lemon zest, lemon juice, and ⅛ tsp pepper. Spread on top of asparagus. Sprinkle with cheese.
- Bake 15 minutes or until shrimp turn pink and asparagus is tender. Serve with lemon wedges.
Side Dish Ingredients
- ½ cup orzo
- ⅔ cup cherry tomatoes, halved
- ¼ cup pitted kalamata olives, halved
- 2 tsp olive oil
- ⅛ tsp pepper
Side Dish Instructions
- Cook orzo according to package directions; drain and toss with remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
331
|
266
|
597
|
| Fat (g) | 20 | 9 | 29 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 31 | 6 | 37 |
| Carb (g) | 8 | 37 | 45 |
| Fiber (g) | 2 | 7 | 9 |
| Sodium (mg) | 598 | 306 | 904 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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- Matching Grocery List
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